Topped off with a delicious sauce, delicately flavoured with red currant jelly
RECIPE DETAILS
1. Preheat the oven to 200°c (Gas Mark 6).
2. Remove the supreme from the guinea fowl and trim.
3. Sear the supreme of guinea fowl until golden brown. Leave to rest.
4. Brown the bacon in the same pan.
5. Chop up the carcass and put into the same sauté pan. Brown on all sides in the oil.
6. Add the carrot, onion, bay leaf and parsley and continue browning for 3 minutes.
7. Add the white wine and red currant jelly. Cook until it starts to thicken.
8. Add the stock, reduce by ½ - this will take approx 20 mins.
9. Now add the vermouth and cook for a further 2 minutes.
10. Strain through a fine sieve into a clean pan. Add a little roux if required to thicken. It shouldn’t be a thick sauce though.
11. Lay four squares of tinfoil in a roasting tray and drizzle a little oil over.
12. Mix the bacon, sage, rosemary and thyme together in a small bowl and season well. Scatter half of the mixture between the four pieces of foil.
13. Arrange the guinea fowl supremes, right side up, on top of the bacon mix. Sprinkle the remaining pancetta mixture over the tops. Drizzle the lemon juice over and the remaining olive oil also.
14. Fold the foil around the supremes to create a pocket and roast for 20 minutes. Check if the bird needs to go back in - it will need to if the breast is large.
15. To cook the lentils, soften the garlic and shallot in the butter, then add the lentils and the stock. Bring it to the boil and simmer it gently for 15 minutes, until the lentils are tender. Strain them and season them to taste.
16. Remove the guinea fowls from the oven and allow them to cool slightly.
17. Whisk in some cold butter to the sauce at the very end. Season.
18. Finally, heat a small pan a third filled with oil and deep fry the sage leaves for a few seconds until crisp. Drain well on kitchen paper.
To serve
Spoon the lentils into the centre of each serving plate. Arrange a guinea fowl piece on top of the pulses, drizzling any juices from the foil parcel over. Scatter the crisp sage leaves around and serve. Place the spinach under the lamb at the bottom of the plate.
